This morning I just learned another neat thing about this recipe. The last
time I made biscuits, I didn't need as many as the recipe makes. So, I
placed the cut biscuits (unbaked) on a cookie sheet and froze them. When
frozen, I put them in a ziploc bag in the freezer. Today, I took out as
many as I needed, and put them, still frozen, in the preheated oven. They
still raised up nice ane golden.
* Exported from MasterCook *
Sourdough Biscuits
Recipe By : http://elroy.nmsu.edu/cahe/redtops/_e/e-207
Serving Size : 14 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
The day before:
1/2 cup all-purpose flour
1 tablespoon sugar
1 cup sourdough starter
2/3 cup milk
The morning of:
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups all-purpose flour
1/2 cup shortening
The day before:
Stir together 1/2 cup flour, sugar, sourdough starter and milk in non-metal
mixing bowl until smooth. Cover loosely with waxed paper and let stand in
a warm place (80-85 degrees) at least 18 hours.
The morning of:
Stir batter down. Stir together 2 cups flour, baking soda, baking powder
and salt. Cut in shortening until mixture resembles coarse crumbs. Blend
in starter mixture. Add more flour if necessary to make a soft dough.
Turn onto lightly floured surface and knead gently 30 seconds. Roll out
1/2-inch thick. Cut out biscuits with floured cutter. Place on ungreased
baking sheet. Bake in preheated 450 degree oven 10-12 minutes.
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NOTES : Place the shortening in the freezer the night before.
This is perfect for the food processor, using the dough blade.
Terri
Christ is Risen Alleluia \o/